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Ginger Crunch

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Ginger Crunch

Ingredients

  • cookie base
  • 4 1/2 ounces (9 tablespoons, 125g) unsalted butter, room temperature (it should be very soft)
  • 1/2 cup granulated sugar (100g)
  • 1 1/2 cup (210g) flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground dried ginger
  • icing
  • 2 1/2 ounces (5 tablespoons, 75g) butter, salted or unsalted
  • 2 tablespoons golden syrup
  • 3/4 cup (90g) powdered sugar
  • 1 tablespoon ground dried ginger
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